Chicken Parmesan Pasta | Heartland Cooking

Ingredients

• ***For the chicken and pasta:***
• 1 (16-ounce) package whole wheat rotini
• 3 tablespoons vegetable or canola oil
• 1 1/4 cups all-purpose flour, divided
• 1 teaspoon salt, plus more, to taste
• 1 teaspoon pepper, plus more, to taste
• 1 teaspoon garlic powder
• 3 eggs, lightly beaten
• 2 cups seasoned panko breadcrumbs
• 1/2 cup seasoned fine breadcrumbs
• 1 pound chicken thighs, boneless and skinless
• ***For the sauce:***
• 1 (24-ounce) jar marinara sauce, divided
• 2 cloves garlic, minced
• 1/2 teaspoon dried basil
• 12 ounces fontina cheese, freshly grated, divided
• 1/4 cup parmesan cheese, finely grated